Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 (15-ounce) containers ricotta cheese
- 2 (6-ounce) packages shredded Italian cheese blend
- 3 large eggs
- ¼ Cup chopped fresh basil
- ¼ tsp ground red pepper
- 1 tsp salt, divided
- 1 tsp freshly ground black pepper, divided
- 1 (6-ounce) jar oil-packed artichoke hearts
- 3 large California avocados, peeled and chopped
- 4 green onions, sliced
- 2 Tbsp butter
- 2 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 2 Cups whipping cream
- 1 ½ Cups shredded Parmesan cheese, divided
- 12 lasagna noodles, cooked
- Cooking spray
- =
Directions
Stir together first 5 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.
Drain artichoke hearts, reserving oil, and coarsely chop. Stir together artichoke, reserved oil, avocado, green onions, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside.
Melt butter in a medium saucepan over medium-high heat; add garlic, and saute 1 minute. Add flour, whisking until blended; cook, whisking constantly, 1 minute. Gradually whisk in whipping cream. Cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Stir in 1 cup Parmesan cheese.
Layer one-third of noodles, half of ricotta cheese mixture, 1/2 cup cream sauce, and half of avocado mixture into a 13- x 9-inch baking dish coated with cooking spray. Repeat layers once, ending with remaining noodles and remaining cream sauce. Sprinkle with remaining 1/2 cup Parmesan cheese.
Bake, covered, at 400° for 40 minutes. Uncover and bake 5 more minutes or until lightly browned. Let stand 15 minutes.